Cooper's Hawk

⚠️ Risks & cross-contamination

• The facility is not a dedicated gluten-free environment, which means cross-contamination is theoretically possible if precautions slip.
• Reports vary on kitchen practices: some guests describe dedicated fryers, separate prep spaces, and allergy-ticketing processes, while others encounter situations where cross-contact occurred or staff miscommunicated. The existence of both signals suggests variability by shift, location specifics, and staff training at the time of visit.
• A few diners have reported illnesses after dining, which underscores the importance of clear, explicit allergy notes and proactive kitchen confirmation on orders.